Doyle’s Stuffed Green King Prawns

Preparation info
  • Makes Enough for About


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

This was one of the best dishes I had in Australia, at Doyle’s Restaurant in Sydney. I enjoyed it so much that I now have it on the menu at my pub, The Maltsters Arms.

Here is the recipe that Peter Doyle gave me, and it comes from Doyle’s Fish Cookbook by Alice Doyle. As is so often the case with my ‘recipisms’, though, there are no terribly specific quantities.